Savory and Warm Leek Pancake (Buchujeon) – A Winter Delight
Make a Nutritious and Warming Leek Pancake (Buchujeon) This Winter!
Hello everyone! Today, I’m excited to share a delicious recipe for Buchujeon, a savory pancake made with leeks. Leeks are known for their wonderful health benefits, and they’re particularly great in winter as they are believed to help warm the body. I’ve picked up some fresh leeks and can’t wait to make this aromatic and flavorful pancake. It’s a simple yet satisfying dish, perfect for enjoying on a chilly day. Let’s make some delicious Buchujeon together!
Main Ingredients- 1 bunch fresh leeks
- 1 cup pancake mix (buchim garu)
Dipping Sauce- 2 Tbsp soy sauce
- 0.5 Tbsp vinegar
- 0.5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp soy sauce
- 0.5 Tbsp vinegar
- 0.5 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, thoroughly wash the leeks under running water. Trim off the tough root ends and cut them into approximately 5cm (2-inch) lengths for easy eating. Slice half an onion thinly on the bias or julienne it. The sweetness of the onion will beautifully complement the leeks in the pancake.
Step 2
In a mixing bowl, combine 1 cup of pancake mix and 1 egg. Gradually add water while mixing to form a batter. The batter should be thick enough to coat the leeks without being too runny. Add a pinch of salt to enhance the flavor. Once you have a smooth batter, add the prepared leeks and onion, and mix well to coat them evenly.
Step 3
Now, heat a frying pan over low heat and add a generous amount of cooking oil. Once the oil is hot, ladle about half a cup of the leek batter onto the pan and spread it out into a circular shape. Spreading it thinly is key to achieving a crispy texture. Cook slowly over low heat to ensure the pancake cooks through without burning. When the edges turn golden brown and the batter starts to set, carefully flip it over and cook the other side until golden brown and crispy.
